the businesswoman's kitchen

Dieser Beitrag enthält Werbung – adverstising.

Another week came to an end, another weekend approached. Corona times suck.

1st of all: if something sucks you’ll definitely need pasta.

Corona times also mean that food shopping is reduced to a big shopping spree in my trusted food store once a week – or nearly always once a week. Reason behind is to minimize contacts. This means also to do the shopping early in the morning or sometime between noon & afternoon i. e. when my trusted food store isn’t overcrowded. (In a certain way I did so when working full-time, however, then I was forced to do shopping during rush hours, although there were also more possibilities every now & then do something ad hoc …)

Secondly: As a result my pantry & my fridge & my freezer are well filled – at least after the shopping. Of course I always try – w/o self-praise: I’m successful – to work w/ everything before it’s off or rotten or whatever … Therefore sometimes all runs short …

When examining my freezer I found a last single piece of salmon. I thought it might be high time to work w/ it.

I also had left some spring onions in my fridge … & I also found some spinach leaves – leftovers of a salad I made 2 days ago, also a high time issue.

Pasta. Pasta for my soul. (Pasta never ever runs short in my home.)

So I decided to combine pasta, salmon & spinach leaves for a quick lunch for the 2 of us – also meaning that a lot of leftovers would vanish transformed in a delicious comforting dish.

Corona times suck. After more than a year of restricted social life, limited development opportunities & almost no travelling I’m tired. My better half joins the club. We are successful so far in avoiding the pandemic, however, what now?

…

Coming back to my pasta.

I have some beautiful tagliatelle.

Then there is the salmon & the spring onions & some cream.

For the finish there are fresh spinach leaved & garlic.

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Let’s fill a pot w/ water & bring it to a boil. When ready add the tagliatelle & let them cook for about 8 min. (If the instruction on your packet says otherwise just do it.)

While the pasta is busy. Let’s chop the spring onions & the salmon. Fry it in some olive oil for some minutes until the salmon is ready. Just add the cream as well as salt & pepper to taste. Let is simmer until the pasta is drained & may join the club.

Mix well & distribute to 2 bowls.

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In the meantime – while pasta & salmon mess are busy – sort the spinach leaves & discard any stems which seem too strong.

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Use the sam pan as before – you won’t need any cleaning. Add some olive oil & press 1-2 cloves of garlic into the oil. Let it fry for just a minute … then add the spinach leaves which will wilt immediately. Add some salt 6 pepper to taste.

Distribute the spinach mess on top of the pasta & serve.

The tagliatelle w/ the mild salmon & the cream are a soft background for the crispy hearty spinach. Together it’s just scrumptious.

Enjoy!

(information on equipment)